I'm always looking for a Sunday dinner that makes extra so I have plenty of one-dish, warm and easy lunches for during the week. I'm also looking for ones that I don't mind eating at 9:55 in the morning, when I have my lunch period. This Sunday, M was at the fire hall for a meeting for over three hours, so not only did the recipe have to be made up primarily from things I already had at home, but it had to be put together with two kids running amok around me. This recipe, from an old issue of Real Simple magazine, took only 40 minutes from start to finish and was a hit with the A. I'm sure that C would have loved it, too, if he wasn't too busy being sick from the dreaded stomach virus that is running through his toddler class at school.
You need:
1 tbsp. olive oil
1 # boneless chicken breasts, cut into chunks
1 medium onion, sliced
1 bell pepper, sliced
2 cloves of garlic, chopped
1 c. dry white wine (or water)
1 28-oz. can of diced tomatoes, including liquid
1 c. rice
1 c. frozen peas
salt and pepper
Heat the oil in a large dutch oven. Season the chicken with salt and pepper. Cook chicken, about 2 minutes on each side, until golden brown. Add the onion and bell pepper, stirring often, until soft, about 5 minutes. Add the garlic and continue stirring, about one more minute. Add the wine, tomatoes, rice, 1/2 tsp. salt and 1/4 tsp pepper and bring to a boil. Reduce heat and simmer, covered for 20 minutes. Stir in the peas and cook about two minutes more. Serve immediately.
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